West African Cooking with Blogger Elsie Kriz
Blogger Elsie Kriz is building bridges through the flavors of her native Cameroon.
Ingredients
CHICKEN:
- 1 pound boneless chicken thighs
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- 1 tablespoon garlic infused olive oil
PLANTAINS:
- 1-2 large semi-ripe plantains
- ½ cup canola oil for frying
Fresh Spice Blend:
- 2 cloves garlic
- ½ inch gingerroot, grated
- 1 small green onion
- 1 small habanero
- 1-2 sprigs of parsley
VEGETABLES:
- 2 tablespoons garlic infused olive oil
- 2 large Roma tomatoes, diced
- 1 small onion, sliced
- 2 medium carrots, sliced
- 2 handfuls green beans, trimmed
Preparation
1. To prepare chicken, combine with next 5 ingredients and marinate in refrigerator 1 – 6 hours.
2. To prepare plantains, trim ends from plantains. Slice 1/8 inch deep lengthwise down the plantain and gently peel off the thick skin. Slice plantains into rounds about 1/2 inch thick. Heat canola oil in skillet at medium high. Add plantains and fry on both sides until golden brown. Remove and set on a paper towel.
3. To prepare spice blend, combine garlic, ginger, green onions, habanero, parsley and ¼ cup of water. Blend well.
4. Combine marinated chicken, 1 tablespoon spice blend, and ½ cup of water in a medium saucepan. Bring to a quick boil and simmer for 5 minutes. Strain and reserve broth.
5. Heat oil in a large skillet. Add chicken and saute on each side until golden and crispy. Set aside. Add sliced onions to skillet and saute for 1 minute. Add diced tomatoes, carrots, green beans, ¼ cup spice blend and cook for 10 minutes until vegetables are almost ready.
6. Add in chicken and reserved chicken broth. Stir and let simmer for about 3 minutes.
7. Finally, transfer plantains into skillet with chicken, stir gently to mix. Cook for another 3- 5 minutes.
8. Garnish with some freshly chopped parsley and serve warm.
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